Asian "Salisbury" Steaks

Asian "Salisbury" Steaks

17 Reviews

From: EatingWell Magazine, February/March 2006

The original Salisbury steak was named after a popular late-19th-century diet doctor who recommended a high-protein diet. This version only resembles the classic in name and shape—the flavors are Asian rather than European and it's served atop a tender bed of sauteed watercress. Make It a Meal: Add brown rice or rice noodles and a cold Tsingtao beer.

Preparation

Active

30 m

Ready In

35 m

Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.

Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

Reviews 17

Didn't have watercress so I used fresh spinach instead. The steaks were delish.

January 09, 2012

By: EatingWell User

Very good
I am always looking for easy after work meals. I was able to prepare and get on the table within a half hour! My young daughter also lent a hand. I substituted ground venison and it was enjoyed by the whole family. I might not use the watercress next time but it is a personal preference.
Pros: Easy to prepare

January 04, 2012

By: EatingWell User

Melts in mouth
I cooked my patties in the oven at 375 degrees for 40 minutes and the meat with phenomenal.
Pros: Easy
Cons: finding hoison sauce at grocery store

June 14, 2011

By: gapeach9805

This was AWESOME
I thought this recipe was simple to put together and absolutely delicious. I made a few minor additions by adding grilled onions and fresh thyme to the sauce which made the presentation restaurant worthy! I also substituted roasted red peppers instead of finely chopped raw bell peppers. I cooked the meat on a grill pan to seal in the juices and crust up the outside. I served this alongside a smashed potate and french beans. I would consider this a "company is coming over meal."
Pros: The sauce was perfect and the meat was juicy
Cons: nothing

February 19, 2011

By: goindadistance8

Excellent!
Prepared this with spinach and nixed the sauce. Very good. Easy to make the patties and refrigerate them to pop in the oven and cook later. Also allows the flavors to mingle.

November 15, 2010

By: EatingWell User

This was very good. Prepared the meat the night before. I didn't use the watercress, doubled the sauce and boiled it in a pot until it was slightly thickened.Served it with a brown rice pilaf. I plan to make this regularly.

May 16, 2010

By: EatingWell User

This meal was really good. Made it for family and visiting family. Had to get the watercress from an asian market as it was not available at the local grocery store, but I now know where to get a lot of asian things when not locally avaialble. Added to my cook binder.
Diamondback Dave in Queen Creek, AZ.

November 17, 2009

By: EatingWell User

realllyyyy gooood! easy to make but next time i would add more sauce into the meet. Furthermore, this was my first time using watercress and that was really good as well (very bold with strong flavors and crazy healthy)!

September 21, 2009

By: EatingWell User

So fast, easy and tasty. My picky friend and I both loved it, and we are both the type of girls who work late and need something fast and healthy. It couldn't have been faster to make (although I needed to broil it more like 5-6 mins per side). Because there aren't carbs you feel sated but not overly heavy after eating it. I didn't have ginger so I subbed in garlic, using half in the steak mix and half in the sauteed watercress.
Kris, Brooklyn, NY